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Wednesday, 31 March 2010 21:38

Cucumber and Atlantic Wakame Salad

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  • 1/2 of an English cucumber. ( Don't use field cucumbers for this recipe as they are coated with wax. English, Japanese or even Lebanese cucumbers are a great choice.)
  • 2 tablespoons of wakame
  • 1/2 fresh ginger root
  • For the dressing you will need: 
    • 1 tablespoon of light soy sauce
    • 1 1/2 tablespoons dashi stock
    • 1 1/2 tablespoons rice vinegar
    • 1/2 tablespoon sugar


Atlantic Wakame: Soak in warm water for about 6 or 7 minutes. Drain and cut off strings. Place the seaweed in boiled water and then a bowl of cold water. This will make it a beautiful emerald green color.

Cucumber: Sprinkle some sea salt on a cutting board. Roll cucumber in the salt. Rinse in cold water and cut into paper-thin slices. Place the slices in bowl of salted water and let soak until they are soft. Use a sushi mat to wring out the water.

Combine ingredients for the dressing and chill in the fridge with all of the other ingredients.


Arrange small portions of the wakame, cucumber, strips of ginger in a small bowl. Pour the chilled dressing around the ingredients and not on top. Enjoy!

Last modified on Thursday, 06 May 2010 17:37

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